September 09, 2009 (Routine)

• 0790 - Corrected During Inspection Improper methods used to thaw chicken.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) Pork Ribs in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1770 C - Observed accumulations of grease on the following nonfood-food contact surfaces: Exhaust Hood.
  Maintain nonfood-contact surfaces of equipment clean.
• 1900 - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the dishwasher at the barsanitize basin.
  Provide chemical sanitizer at proper concentration
• 2260 - Corrected During Inspection Critical Observed the pre-wash spray hose extend below the flood rim level of the ice basins at the bar.
  Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

June 23, 2009 (Critical Procedures)

• 0820 A 1 - Corrected During Inspection Critical Chicken hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 0930 - Corrected During Inspection Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the tuna that may be served raw and/or undercooked
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.

January 22, 2009 (Critical Procedures)

September 10, 2008 (Routine)

• 0470 - Corrected During Inspection Critical Repeat Raw beef stored over ready-to-eat (RTE) cooked pasta in the refrigeration unit.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 1770 B - Corrected During Inspection Plastic nozzles on the soda machine observed soiled with an accumulation of drink syrup.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: - stainless steel shelf beneath the Amana microwave oven- metal rack on which the drink-in-a-box system is stored- exterior of beverage tubing on drink-in-a-box system
  Maintain nonfood-contact surfaces of equipment clean.
• 2350 ii - Plumbing connections at 2 toilets in the womens' restroom are leaking.
  Repair the 2 leaking toilets in the womens' restroom. Plumbing systems and components shall be maintained in good repair.
• 3170 - One tile is missing from ceiling inside the dry storage room.
  Replace missing ceiling tile. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Ceiling around vents in the food prep. area needs cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

May 16, 2008 (Critical Procedures)

• 0470 - Corrected During Inspection Critical Raw lamb observed stored over ready-to-eat (RTE) cooked pasta in the refrigeration unit.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0470 - Corrected During Inspection Critical Container of bread crumbs observed unwrapped or uncovered in the dry storage room.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) mashed potatoes & cooked pasta in the refrigeration unit are not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

February 08, 2008 (Critical Procedures)

October 10, 2007 (Critical Procedures)

July 10, 2007 (Routine)

• 0470 - Corrected During Inspection Critical Chicken wing sauces observed uncovered or unprotected on prep. table in kitchen..
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) mashed potatoes, cooked crabmeat, and cooked chicken wings in the refrigeration units are not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 0960 1 - Corrected During Inspection Critical The food contact surface of the cracked, deteriorated rubber food spatula is not safe.
  Discard food spatula which is no longer safe for use with food..
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: - interior bottom of Beverage Air low-boy refrig.- interior bottom of True glass door refrigerator- exterior of lids to plastic bulk food storage containers- lids to several canned food items in back dry storage room
  Clean above-cited equipment. Maintain nonfood-contact surfaces of equipment clean.
• 1800 - The nonfood contact surface of the interior of the exhaust hood has accumulations of grease &grime.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3170 - Two light fixtures under the exhaust hood are not working.
  Repair lights to working order. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Grease and food debris accumulation observed on floor beneath stove.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

April 09, 2007 (Routine)

• 0380 - Corrected During Inspection Critical Drink bag from drink-in-a-box observed leaking onto floor in dry storage room. Leaking bag connected to beverage tubing observed lying unprotected on floor below the drink box system. Food package is not in good condition or the integrity of the package contents is not protected from adulteration or potential contaminants (ex: dented food cans)
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 0480 - Corrected During Inspection Containers used to store flour & sugar observed unlabeled.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) cooked risotto in the Beverage Air refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1570 - Unused or non-functioning equipment not removed from the premises. (Pepsi glass door refrigerator)
  Remove any unused or non-functioning equipment from the premises.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: - sides of char-grill- bottom of 2-door Beverage Air unit across from deep fat fryers- interior of doors to Beverage Air refrig.- door tracks of the Coca Cola refrigerator- lids to several soiled canned goods on shelf in the dry storage room
  Maintain nonfood-contact surfaces of equipment clean.
• 2350 ii - Cold water faucet at the employee handsink beside the dishmachine is not working,.
  Plumbing systems and components shall be maintained in good repair.
• 2890 - Light bulb in walk-in refrigerator not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3180 - Floor is dirty/ greasy beneath the stove & fryers. Also, the floor of the beer cooler contains food debris.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

September 20, 2006 (Follow-up)

• 1580 - Repeat The cutting board(s) along the sandwich food prep stations are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Inside the ice machine.
  Clean and sanitize these surfaces for food contact.

September 13, 2006 (Routine)

• 0470 - Critical Repeat Unwrapped or uncovered food in the reachin an walkin refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0550 - In-use utensils improperly stored between use.Ice scoop stored in a soiled sleeve connected to the ice machine.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the ice with their handles above the top of the ice. 2) In a enclosed clean container with a lid to protect it from contamination.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1100 - The food contact surface of numerous pots and pans is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the equipment to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1580 - The cutting board(s) along the sandwich food prep stations are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch:1)Soda dispenser nozzels2)Inside ice machine.
  Clean and sanitize inside the ice machine on a routine basis.
• 1770 B - Critical Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: 1) Deep fryers2) Stove top surface3) Grille surface4)Can opener and holster5) Soda gun holster at the bar6) Berker large mixer7) Meat slicer
  Clean these surfaces for food contact.
• 1790 - The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
• 1800 - The nonfood contact surface of the 1)sugar and flour bin2) sandwich station,3) door gaskets on the sandwich prep station reachin refrigerator has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2030 - Storage of soiled utensils was stored with the clean utensils in the clean storage area .
  Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated utensil prior to use.
• 2310 - Corrected During Inspection Critical The handwashing facility located at the kitchen area is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
• 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.

April 26, 2006 (Critical Procedures)

• 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the walk-in refrigerator. Also flour, bread crumbs, and spices were observed stored in uncovered containers in the rear food storage pantry.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) cous cous and cooked rice in the reach-in refrigeration units are not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1770 B - Corrected During Inspection Critical Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: One cleaned sheet pan stored on metal rack shelving unit , the stainless steel shelf below prep. table on which several inverted cleaned pans are stored, and several saute pans which contain heavy carbonized deposits on the food contact surface.
  Clean and sanitize these surfaces for food contact.
• 3340 - Corrected During Inspection Critical Container of "Oust" air freshener is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of air freshener must be located in an area that is not above food, equipment, utensils, linens or single service items.

August 12, 2005 (Routine)

• 1550 - The three compartment sink is not sealed to adjoining equipment or walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelves and racks in dry good storage.
  Maintain nonfood-contact surfaces of equipment clean.